Thai Red Curry Noodle Soup

This Thai red curry noodle soup is packed with so much flavour. With tender pieces of tofu, broccoli, vermicelli noodles and fresh lime, this soup is quick and easy making it perfect for busy weeknights. Plus this recipe is just $2.41 per serve!

Course Main Course

Cuisine Asian-Style

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 564kcal

Author Sally

Cost $2.41 per serve

Equipment

Ingredients

1 tablespoon canola oil
3-4 tablespoons red curry paste
2 cups chicken stock
1 can coconut milk
300 grams firm tofu cubed
1 tablespoon fish sauce
Fresh lime juice to taste
200 grams vermicelli rice noodles
Broccoli cut into bite-sized pieces
Garnish: spring onion sliced, fried shallots, sesame seeds

Instructions

Place the vermicelli rice noodles in a heatproof bowl and pour boiling water over them until fully submerged. Let the noodles sit for 10 minutes, then drain and set aside.
Heat canola oil in a large pot or wok over medium heat. Add red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. Pour in the chicken stock and the coconut milk, stirring to combine, and bring to a simmer.
Add the cubed tofu and chopped broccoli to the pot. Let the soup simmer for 10 minutes, allowing the flavours to meld and the broccoli to become tender. Stir through the fish sauce and fresh lime juice.
Divide the prepared noodles into serving bowls. Ladle the hot curry soup over the noodles.
Garnish with sliced spring onions, fried shallots, and sesame seeds. Serve immediately with extra lime wedges and enjoy!

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